1 (about 28cm) small baguette, thinly sliced
Olive oil cooking spray
1 (125g) chorizo, sliced
2 tsps Portuguese chicken seasoning
8 garlic marinated prawn skewers
1 baby cos lettuce, leaves separated, washed, chopped
250g punnet cherry tomatoes, halved
Lemon wedges, to serve
Creamy Lemon Dressing
1/3 cup garlic aioli
2 tbsps lemon juice
1 1⁄2 tsps Dijon mustard
2 tblsps finely chopped fresh parsley
To make dressing, place all ingredients with 2 tsps water in a bowl. Whisk until smooth. Set aside.
Spray both sides of baguette slices with oil. Heat a large chargrill plate over a medium heat. Add slices. Cook for about 1 minute on each side, or until croutons are lightly charred. Remove.
Add chorizo to same hot plate. Cook, turning regularly for about 3 minutes, or until crisp. Remove. Drain on absorbent kitchen paper.
Sprinkle seasoning over prawns. Add prawns to hot plate. Cook over a medium heat, turning for about 2 to 3 minutes, or until cooked.
Arrange lettuce and tomatoes on a serving platter. Top with prawns and chorizo. Scatter with some of the croutons. Drizzle over some of the dressing. Serve with remaining dressing, croutons and lemon wedges.